I was washed over with a variety of such powerful feelings I had never experienced before. It was more than overwhelming. Predominantly there was a feeling of an incredibly strong love, it was so strong that my heart ached. But there was also fear, of the unknown, of failing and of making mistakes. Then a wild excitement of a new era in my life. As he opened his big black eyes for the first time, looking up at me with an intensity that sent goosebumps down my spine, I was hooked like a chocoholic to his slab of dark chocolate!His arrival was a bit of a surprise, choosing to make his grand appearance 4 weeks too early. Although I had expected him for a long time and preparing with minute care that everything would be perfect, I was not ready for it. Now that he was here, I was relieved. Overwhelmed but … relieved. I’d waited long enough. I remember the several occasions I would close my eyes tightly and with all my imaginative force try to imagine what he would look like. Sketching his features out on the canvas of my mind I wondered if he would have big dark eyes or blue eyes, would his hair be black or blond. All that guesswork had an end now. He was the most beautiful baby I had ever seen. But then … I was biased. I was after all his mother!
I remember the day Soeren was put in my arms for the very first time as if it was just a moment ago. And it was … wasn’t it? Then how come we’ve only recently celebrated his 11th birthday? How did that helpless, defenseless and totally dependent tiny bundle of life grow to be this tall, creative, smart, independent character with a strong personality? And more to the point ... why was this growing process happening so quickly? As I poured the batter of the cake into the tin I was once again washed over with a mixture of feelings.
We arrived back from Thailand two weeks ago and before we could even wrap our heads around our experience there, Tom and I were frantically wrapping presents and making the final plans for Soeren’s birthday. I remember each birthday and I have a collage of his face in my memory as he blows out the candles: 1, 2, 3, 4, 5 .... 11! School started again and … yes now there is a pride he carries of a 6th Grader. I am still stuck in Kindergarten … and the first day I turned him over to his teacher!
As if this was not enough to fill my time, thoughts and energy, I took a daring leap last week and a small step towards working for myself. It still sounds funny in my ears and it kind of makes me queasy with nervousness but it was time for a change … maybe to make way for new chances. I reduced my university job to 50% to make time for more creative work and room for the projects I have always wanted to realize. I am sure I’ll make my share of mistakes but if there is anything I have learnt from the past few months is that the experience makes me stronger. So time to reinvent, to move forward and time to focus on inspiring projects.
Like my new instructing job at the interactive school of photography and multimedia The Compelling Image (TCI). The first course started this week and we are underway and in the middle of lesson one. The courses are very flexible and do not have a specific set time. The lessons are all uploaded and once students have gone through it they then move on to the exercises and assignments at their own pace. A new lesson and its assignment appears in the Student Area each Monday and students have 10 days to complete and upload that week's assignment. During this time I am available each step of the way to encourage student interaction and guide them throughout each lesson and assignment over the entire period of the course. The reason I love the way the courses on TCI work is because it is flexible without imposing strict time restraints and really fits into people’s busy routines. More information and details to the course and further dates can be found at my TCI course plan. To learn more about TCI and how the courses run please read through the important guidelines.
Very much looking forward to seeing you in class soon!
Like my upcoming workshops in Amsterdam and Dubai. I am so looking forward to heading towards Amsterdam next week together with Sandy to meet up with Simone and welcome participants from all across Europe. Just a couple of weeks and as always there is a mix of nervous excitement and anticipation. We’ve arranged a rocking 2 days which will also include a fantastic trip to the Amsterdam Market. In October I will be off to Dubai again, this time for 3 weeks. It’s going to be an absolutely packed 3 weeks, with an awesome family event and reunion, my annual magnificent workshop with the lovely Sally and this time I will be busy working on another project that I started a few weeks ago together with the amazing Dima Sharif. I’ve been busy shooting for her cookbook over the past few weeks and we plan to continue the shooting on location in Dubai. I’ll reveal more about this in my post next week.
Wish me luck!
We’ve been craving the flavors from our magnificent trip to Thailand. The memories of soft, sublime tastes of a young coconut, tart and aromatic passionfruits and succulent and so sweet mangoes have been playing their luscious symphonies on our tastebuds. I decided to combine all three in a simple panna cotta dessert doing what I love in the kitchen - fusing flavors from one continent into dishes of another. So grab yourself a large spoon and one of these gorgeous bowls filled with incredible and explosive flavors.
If you are eying these lovely bowls and dessert stand I do not blame you at all … aren’t they just gorgeous. The lovely Mia of Mia Blanche Keramik sent me a few samples a while back and I have been gushing about them ever since. She’s got a lovely collection of sensational delicate porcelain. They are all handmade and the beauty in these is that each piece looks slightly different making each one unique.. She told me she has a shop in Stockholm, where Tom picked up the package she carefully packed … with a lot of bubble wrap ;o) Thanks Mia! Take a look at her wonderful website she delivers across Europe!
Hope you have an awesome weekend and I’ll see you next week week with something sweet or something savory!
You might like these Panna Cotta ideas from WFLH:
|Panna Cotta - Brunost Cheese with Sticky Toffee Pears||Panna Cotta - Clotted Cream and Lavender Honey with Prosecco Berries||Panna Cotta - Quark Vanilla with Star Anise Cranberry Compote and Spiced Pecan Brittle|
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